Since tomatoes are a no go with histamine intolerance, this fairly easy substitute is not only tasty but also totally resembles your favourite Italian pasta sauce.
Prep time: 10 mins
Cook time: 40 mins
Ingredients:
2 Beetroot
2 Carrots
1 Red paprika
1 Onion
3 Cloves of garlic
1 Teaspoon Oregano
1 Teaspoon Thyme
1 Teaspoon Rosemary
2 Bay leaves
15 g Basil
Lactose free mozzarella
200g Gluten free pasta
Step by step instructions:
1. Grate the beetroot and the carrot
2. Fry the finely chopped onion, garlic and paprika for about 5-7 minutes.
3. Add the veggies stir and fry for about 5 minutes
4. Add herbs and a cup of water. Cook for about 35-40 minutes.
5. Use a blender to blend some parts of the sauce, leave some unblended to leave texture to it
Serve with your favourite pasta, lactose free mozzarella and fresh basil
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